Can I use homemade pumpkin puree for pumpkin sugar cookies?

Yes! Just make sure it's well-drained and has a similar consistency to canned puree. Homemade puree tends to be wetter, so you might need to cook it down or add a tablespoon or two of extra flour to the dough.

Why did my pumpkin sugar cookies spread too much?

This usually happens if the dough wasn't chilled long enough or if your butter was too warm. Make sure to refrigerate the dough for at least 30 minutes, and if your kitchen is hot, consider chilling the shaped cookies for 10 minutes before baking.

Can I make pumpkin sugar cookies without the maple glaze?

Absolutely! They're delicious plain or you can roll the dough balls in cinnamon-sugar before baking for a snickerdoodle-style pumpkin cookie.

How do I know when pumpkin sugar cookies are done baking?

The edges should be set but the centers will look slightly underdone. They'll continue to cook on the hot baking sheet after you take them out of the oven. If you wait until they look completely done, they'll end up overbaked and dry.

Can I add chocolate chips or nuts to my pumpkin sugar cookies?

Yes! White chocolate chips, chopped pecans, or even butterscotch chips make wonderful additions. Fold in about 3/4 cup of your chosen mix-ins after combining the wet and dry ingredients.

Pumpkin Sugar Cookies That Are Soft, Chewy, and Perfect for Fall 2025

Perfectly Spiced Pumpkin Sugar Cookies

Print Recipe

These pumpkin sugar cookies are soft, chewy, and perfectly spiced with cinnamon and pumpkin pie spice. Topped with a maple glaze, they’re a must-bake treat every fall!

Author: Harmony
Prep Time: 15 minutes
Cook Time: 12-14 minutes
Total Time: 1 hour 30 minutes
Yield: 24 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

For the Cookies:
2¾ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1½ teaspoons ground cinnamon
1 teaspoon pumpkin pie spice
½ cup unsalted butter, softened
1 cup granulated sugar
½ cup light brown sugar, packed
¾ cup pumpkin puree (not pumpkin pie filling)
1 large egg
2 teaspoons vanilla extract
For the Maple Glaze:
2 cups powdered sugar
3 tablespoons maple syrup
1–2 tablespoons milk
¼ teaspoon vanilla extract

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Instructions

Whisk together flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice in a medium bowl.
In a large bowl, cream butter and both sugars until light and fluffy. Add pumpkin puree, egg, and vanilla. Mix well.
Gradually add dry ingredients to wet, mixing just until combined. Cover and chill dough for 30 minutes.
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
Scoop dough onto baking sheets, spacing 2 inches apart. Flatten slightly with a glass dipped in sugar.
Bake for 12–14 minutes until edges are set. Cool 5 minutes on the sheet, then transfer to a wire rack.
Whisk glaze ingredients together until smooth. Add milk to adjust consistency as needed.
Once cookies are fully cool, drizzle or spread glaze on top. Let glaze set 20 minutes before serving.

Notes

Be sure to use pumpkin puree, not pie filling. Chilling the dough prevents overspreading. Cookies stay soft for days and freeze well without glaze.

Nutrition

Serving Size: 1 cookie
Calories: 175
Sugar: 20g
Sodium: 90mg
Fat: 5g
Saturated Fat: 3g
Unsaturated Fat: 1.5g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 0.5g
Protein: 1.5g
Cholesterol: 20mg

Find it online: https://harmonymeal.com/pumpkin-sugar-cookies/